Plaisir & Diète – CHEESECAKE (Healthy) – LOW CALORIES

Plaisir & Diète – CHEESECAKE (Healthy) – LOW CALORIES


hello and welcome to enjoying and dieting
in the same plate
we meet today to cook
a low calorie cheesecake
is easy enough to do … I will not
to say that it’s very simple because as you
can see it here there are a lot
of ingredients but it’s pretty simple to do
the ingredients are enough
basic and everything is done quite easily
besides for this cheesecake what is interesting in addition to calories is that
it’s healthy in terms of ingredients and
by the way, as you can see here
there is no butter or sugar on the
table because we are not going to use it
for the macros, it’s 110 kcal per portion knowing that all the cheesecake is 8 portions
there is a little bit of fat, carbohydrate and enough protein for the amount
so for the ingredients you will need fresh cream cheese, that’s the light version
0% white cheese or yogurt, eggs
sweetener, boiling water here,
vanilla extract, lemon juice
(but it’s optional) and some baking powder and cinnamon but it’s also optional
and weetabix or oatmeal if you have some or even oats flour
so I remind you that all the
ingredients are in the link in description down below
with a detailed sheet that
will explain you how to make the recipe
firstly you will crush the weetabix
with your hand to form a powder
if you do not have weetabix but
oatmeal you will mix it
with a hand mixer or a blender and if you already have an oatmeal flour the problem is solved
so firstly
you will put the cinnamon in the dish
as well as the baking powder and you will
mix all that
you can use a fork or spatula
it’s up to you but at the end the easier
is still the spatula …
here I do it with a fork to show you
that it is also possible to
to do even if you do not have a spatula
then you will add the water, you can
also do it with your hands as you
see here so here … there is 150ml of water but start with
a little less because it depends on
your powder and you have to see the texture
here when you
mixe you see that it’s hard enough
so you add a little more water
and we will also add
the sweetener here is liquid but you can also take powdered sweetener
in this case you will
put a tablespoon in it
then you put the rest of the water me I
put the rest because you see that the
dough is still quite compact and if it’s still too compact even though I told you
150ml you can put a
little more it is not a concern
now we will take care of the
rest…for that you’ll wait ten
minutes before the dough hardens a
little and soaks with water
when it is done you will see if the dough is too hard … if it is the case you will add a little more water
always boiling because that’s how its shape directly a good texture
so after you look
until it has a pretty good texture
the texture should not be liquid but not too hard to spread
with the spatula so here I’m going to
show the texture you need
so here you take the dough and you will
put it on a round dish between 20 and 25 cm in diameter
on which you put a baking paper underneath so that it does not stick
so you’re going to spread the dough
the good at your ease, it will take 2-3 minutes
but the important thing is
there is no hole underneath
so you spread out everything and you can put some water in the end so that it is not too sticky above
to slide like this here
so after preheating the oven
at 180 degrees you will bake this for ten minutes
during this time you will take care of the cheeses
for that you will put the cheese in the dish and the cottage cheese and the rest of the ingredients
so when I say the rest of the
ingredients I speak well of lemon
if you chose to put some … if you take it
keep it a little bit later
to put in egg whites because it’s going to hold them during cooking
then you will also put the aroma of
vanilla and on top of that you’ll also
put the sweetener … for the sweetener here
you put 2 tablespoons
so you see that it’s a lot of sweetener so you already mix it
and you add the fresh cheese it’s you who
choose the order but as long as everything is mixed
and then you’ll bring a whip
so here you see it’s pretty liquid
that’s why fresh cheese should be added
because the fresh cheese will bring a more compact texture
and it will be well compacted during cooking but for that we will need egg whites
we will take care of it after, after putting the cheese as I told you
you mix a little with the spatula and then with the whip … the whip will bring a harder texture to the dough
and for that you will whip for I would say 2-3 minutes
if you do not want to do it with a whip and that
you have a drummer do it with the drummer it’ll go faster
and it’ll make you less tired … here I show you the texture after beating about three minutes
it’s creamier and so it’ll be better for cooking
now that this is done we are going to take care of the egg whites
for that you will take 3 eggs, you will break them and you will put the yolks aside
the yolks you can take care of after … do something with or just throw them
here are not organic eggs
so I’m going to throw them away but if I use
organic eggs I use it after to do something else for example a homemade mayonnaise …
it’s very healthy so down to popular belief that mayonnaise is not healthy
then you’ll beat with a whip or a drummer with a pinch of salt and the rest of the lemon as I told you
and you will then add the stiff peaks whites to the cheese …
here you see I’m doing it very slowly
I did not speed up the start so you see how to mix
do it gently because if you do not do it gently you risk breaking air bubbles
that formed in the stiff peaks
and if that’s the case it will fall and the cheesecake will be messed up so be careful to mix very slowly
and to gradually add the egg white …
once everything is done you see that
the texture is really airy
and normally at that moment the biscuit
should be cooked
after that time you will put the white cheese on the biscuit
and spread out so that it is of a uniform shape above
once it’s done you’ll cover it with aluminum foil
but that’s not all, you’ll have to
do something rather special
you will take a dish filled with water, a dish the same width as your cheesecake
and you will fill it with water and put it
in the bottom of your oven
then you’ll put the grid like here, just above the dish, not on it but on the last row of the oven
and you will bake at 350°F for 45 minutes
once the 45 minutes have passed,
you will turn off the oven
and let it cool in the oven at ease without opening it for two hours
after two hours, the cheese will have coagulated and it will be hard as you see here
it does not move when I hold it in hand but here, the last step is not over …
you still have to put it in the
fridge for one to two hours before
to have this texture that is really the one of a cheesecake but for a lot less calories
I would even say four times less calories so if you enjoyed this recipe,
you can click on the like button and even subscribe,
see you next time for
another recipe and another video !!

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